A roast beef hoagie is a long sandwich filled with thinly sliced beef, melted cheese, and savory toppings on a crisp-edged roll. This version warms the beef briefly with onions and beef broth, then finishes the sandwich under the broiler for a satisfying hot hoagie without drying out the meat.
Ingredients
- 1 tablespoon (15 ml) olive oil
- 1 medium yellow onion, thinly sliced, about 1½ cups (225 g)
- 1 green bell pepper, thinly sliced, about 1½ cups (180 g)
- ½ teaspoon (2.5 ml) kosher salt, divided, plus more to taste
- ¼ teaspoon (1 ml) black pepper
- 1 cup (240 ml) low-sodium beef broth
- 1 tablespoon (15 ml) Worcestershire sauce
- 1 teaspoon (5 ml) red wine vinegar
- 1 pound (450 g) thinly sliced cooked roast beef, preferably from the deli counter
- 4 hoagie rolls, about 6 to 8 inches (15 to 20 cm) each
- 4 slices (about 4 ounces/115 g) provolone cheese
- 2 tablespoons (30 g) mayonnaise, optional
- ½ cup (75 g) sliced pickled pepperoncini, drained, optional
Instructions
- Prepare the vegetables. Heat the olive oil in a large skillet over medium heat. Add the onion, bell pepper, half of the salt, and the black pepper. Cook for 7 to 9 minutes, stirring now and then, until the vegetables are tender and the onion is lightly golden. Lower the heat if they start to brown too quickly.
- Make the broth. Stir in the beef broth, Worcestershire sauce, and red wine vinegar. Bring to a gentle simmer and cook for 2 minutes. Taste the broth before adding more salt; deli beef and broth can both be salty.
- Warm the roast beef. Separate the slices and add them to the skillet in a few loose layers. Turn gently in the broth for 2 to 3 minutes, just until hot. Avoid a hard boil or prolonged cooking, which can make thin slices tough. If using leftover home-cooked roast beef, heat it until the center reaches 165°F (74°C); USDA FSIS recommends reheating leftovers to 165°F (74°C). Deli meat served as purchased is ready to eat, but warm it thoroughly for this hot sandwich.
- Toast the rolls. Heat the broiler and arrange a rack about 6 inches (15 cm) from the element. Split the rolls lengthwise without cutting all the way through, and open them on a baking sheet. Broil cut-side up for 1 to 2 minutes, watching closely, until lightly toasted. Remove the tray and switch the oven off if you prefer not to broil the assembled sandwiches.
- Assemble and melt. If desired, spread a thin layer of mayonnaise inside each roll. Divide the warm beef and vegetables among the rolls, letting excess broth drip back into the skillet so the bread does not become soggy. Top each with provolone. Broil for 1 to 2 minutes, watching continuously, until the cheese melts. Use a toaster oven or a hot oven instead if broiling is unavailable.
- Finish and serve. Add pepperoncini if using, close the rolls, and serve right away with a little warm broth on the side for dipping. Handle the baking sheet carefully and keep the sandwiches under the broiler only long enough to melt the cheese.
Tips
- Choose thin slices. Thinly sliced roast beef warms quickly and stays tender. If slicing beef at home, chill the cooked roast until firm and use a sharp knife; cut across the grain.
- Control the moisture. Add the beef to the roll with tongs, rather than pouring the skillet liquid over it. A little broth adds flavor, but too much makes the roll collapse. Serve extra broth separately.
- Use a gentle heat. Keep the broth at a simmer, not a rolling boil, and take the beef off the heat as soon as it is hot. This matters especially for thin deli slices.
- Swap the cheese or roll. Mild provolone is easy to melt; mozzarella is milder and less tangy, while sharp cheddar gives a richer flavor. If you cannot find hoagie rolls, use sturdy sub rolls or split crusty baguette portions.
Serving Suggestions
Serve each hoagie hot with the skillet broth in a small cup for dipping. A simple green salad, coleslaw, kettle-style potato chips, or oven-roasted fries makes an easy side. Pickles or a crisp, lightly dressed salad add a bright contrast to the beef and melted cheese. For a casual meal, set out extra pepperoncini, mayonnaise, and broth so everyone can finish a sandwich to taste.
Variations
Cheesesteak-inspired: Add thinly sliced mushrooms with the onion and pepper, and use provolone or American cheese. The result is richer and more vegetable-forward, while still keeping the roast beef as the main filling.
Spicy hoagie: Stir ¼ teaspoon (1 ml) crushed red pepper into the broth, or add sliced hot cherry peppers after melting the cheese. Start modestly; pickled peppers can bring substantial heat and acidity.
Italian-style: Replace the green pepper with ½ cup (75 g) sliced roasted red peppers and add ½ teaspoon (1 g) dried oregano to the broth. Use pepperoncini and provolone for a tangy finish.
Au jus without cheese: Leave off the provolone and mayonnaise, and serve the beef and vegetables in a toasted roll with extra broth for dipping. This is less rich and lets the beefy dipping liquid stand out.
Storage and Reheating
For the best texture, store the beef and vegetables separately from the rolls and cheese. Refrigerate perishable ingredients within 2 hours of cooking or serving. Keep the filling in a covered container for 3 to 4 days at 40°F (4°C) or below; store rolls at room temperature in a sealed bag for a day or two, or freeze them for longer storage.
Reheat only the amount of filling you plan to eat. Warm it in a covered skillet with a splash of broth over medium-low heat, stirring until it reaches 165°F (74°C), the USDA FSIS safe temperature for leftovers. You can also microwave it in a covered, microwave-safe dish, stirring halfway through and checking the center with a food thermometer. Assemble on a fresh roll and melt the cheese just before serving. Refrigerate assembled leftovers within 2 hours, but expect the bread to soften; for the best result, store components separately.
Frequently Asked Questions
What cut of roast beef is best for a hoagie?
For convenience, use thinly sliced deli roast beef, such as top round or eye of round. If cooking a roast yourself, choose a lean, sliceable cut and carve it thinly across the grain after it has rested and chilled enough to slice neatly.
Can I make roast beef hoagies ahead?
You can cook the onions and peppers and mix the broth up to 3 days ahead, then refrigerate them promptly. Warm the filling and beef shortly before serving, and toast and assemble the rolls at the last minute so they do not turn soggy.
How do I keep the hoagie from getting soggy?
Toast the inside of the roll, drain excess liquid from the beef with tongs, and serve dipping broth on the side. If packing a sandwich, keep the broth and juicy toppings separate until mealtime.
Can I use leftover roast beef?
Yes. Slice it thinly across the grain and warm it gently in the broth. Because it is leftover cooked meat, reheat the filling to 165°F (74°C), checking the thickest portion with a food thermometer, then assemble the hoagies.
Can I make this without a broiler?
Yes. Toast the rolls in a toaster oven or in a skillet, then add the filling and cheese. Cover the skillet briefly over low heat to help melt the cheese, or place assembled rolls in an oven heated to 375°F (190°C) for a few minutes, watching until the cheese melts.
What can I use instead of beef broth?
Use low-sodium beef stock if available. Chicken broth works in a pinch but gives a lighter, less beef-forward dipping liquid; add a little Worcestershire sauce to deepen its savory flavor. Avoid adding much extra salt until you have tasted the finished broth.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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